Grass-fed beef (in fact, all pastured meat) cooks differently than conventionally raised beef. Here’s how we cook our freezer full of NNBeef. These methods produce fantastic results!
For starters: Defrost your NNBeef cuts and ground in the fridge for about 24 hours (best to set it in a container to catch any drips in case the package has even a pin-prick). Open the package & set it out on the counter for about an hour to remove the chill and allow it to “bloom” or re-oxygenate. Salt & pepper to taste. That’s it for seasoning here at the ranch! Trust us!
Grilling Burgers and Steaks: Low and slow, then hot and fast.
Generally, Nitschke Natural Beef grills 25-30% faster than conventionally-raised feedlot beef. So take care! If you are a new NNBeefer, we encourage you to grill some of our amazing Ground before you grill a steak to get a feel for the difference in cooking times.
Using a good instant-read thermometer is very important.
In general: Fire your grill to a low temperature (about 200 degrees), add your meat, then pull the meat off the fire before it’s completely done. Now, increase the intensity of the fire and finish over low flames or very hot coals.
Burgers: Assuming burger patties are 1/4 to 1/3 of a lb and about 3/4 in.. thick, put on your 200-degree grill for 5 or 6 minutes per side. Pull patties off – temperature should be 115-120 degrees. No need to cover or tent them. Heat the coals or turn up the flames if using a gas grill. Then, put the patties back on the fire, 25 to 30 seconds per side for 2 rounds. 25+25+25+25. This caramelizes the surface without overcooking the interior. These times produce a delicious medium rare burger you can enjoy like a steak or with buns and all the fixins!
If you’re too hungry to take that much time to grill burgers, another method is to get a 350-degree fire and cook for 75-90 seconds per side for 2 rounds. 75+75+75+75. Then, let them rest for 3-5 minutes before eating. Note: Do not cook to DONE temperature on the grill! Internal temperature will continue to rise after removing from fire! This method yields more of a crusty exterior if you prefer that.
Roasts – Low and slow method*
Defrost any roast in the fridge for at least 24 hours in a drip-catch vessel. Open the package & set out about an hour to remove the chill and allow it to “bloom” or re-oxygenate. Salt & pepper, generously to taste, then sear all sides in hot coconut oil (high smoke point, and so good for you). Remove to crock pot (or if you prefer, Dutch oven for oven cooking), then deglaze pan with 1/2 C red wine or broth. Pour over roast. Repeat with 1/4 C or so of water to get up all those bits, add to pot and cook, covered, about 6 hours on low (300 degrees for oven). Done when a fork easily pulls up fibers.
*Note: Top Sirloin Roasts are big steaks and should be cooked as such. I’ve had great success searing them in a hot cast iron skillet in a little coconut oil, then resting in a very low temperature oven until it is time to slice and serve.
Short Ribs take well to a slow cooker method as well, but no need to sear them first! (click below for our very favorite easy-peasy recipe, Korean Style Short Ribs)
Enjoy!
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